1. Heat a frying pan on medium - low heat and add 1 Tbsp duck fat
2. While the fat is heating prepare the onion and garlic - finely chopping
3. Remove the sprigs from the thyme bunch
4. Add onion, garlic, and thyme to the frying pan with the fat - simmering and stirring occasionally until the onion is caramelised - approximately 10 minutes
5. While the onions are caramelising scoop the marrow out of the bone and place in a pot cooking at medium to low heat until the marrow liquifies - approximately 15 minutes then set aside to cool
6. To the pan with the onion, add the bay leaves, sage, and pour in the wine - simmer until reduced then pour into a bowl and set aside to cool
7. Bring the frying pan back to the heat, increase to medium-high and add the remaining fat
8. Once the fat is heated add the livers, browning - approximately 30s each side. Remove from the pan and set aside to cool
9. Once everything has cooled grab your blender - add the caramelised onions, livers, and marrow, blitz until smooth adding salt as you go to taste
10. Sieve the pate into a small dish, add cracked pepper
11. Serve with your favourite crackers and cheese
12. Enjoy!

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